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Cranberry Walnut Sticky Buns

Preparation Time: 40 minutes
+ 1 hour of standing time
Baking Time: 35  minutes
Servings: 36 buns

What you need:

DOUGH

  • 2 teaspoons granulated sugar
  • 2/3 Cup warm water (hot to the touch)
  • 2 packages active dry yeast
  • 5-6 cups of all purpose flour
  • 1 cup warm milk (hot to the touch)
  • 1/2 Cup granulated sugar
  • 1 1/2 teaspoons salt
  • 1/4 Cup softened butter
  • 2 eggs

GOOEY GOODNESS

  • 1 Cup softened butter
  • 4 Cups brown sugar
  • 2 teaspoons cinnamon
  • 1 Cup dried cranberries
  • 1 Cup chopped walnuts

Extra cinnamon and sugar as desired

What you do:

  1. In a large bowl, dissolve 2 teaspoons of sugar in the warm water. Sprinkle yeast into water mixture. Do not stir.
  2. Set aside for 10 minutes, and then stir well.
  3. Add warm milk, sugar, salt, butter and eggs to yeast/water mixture.
  4. Add 3 cups of flour. Using an electric mixer or a wooden spoon, beat      vigorously until dough is smooth and elastic.
  5. Gradually add the remaining flour until dough is soft.
  6. Roll dough into a ball and place on a floured surface.

    Giant Ball of Sticky Bun Dough Ready to be Rolled

    Giant Ball of Sticky Bun Dough

  7. Knead for 5-10 minutes, adding small amounts of flour if necessary until dough is no longer sticky.
  8. Cover the dough with plastic wrap, and then a towel. Let the dough rest for 20 minutes.
  9. Punch down and roll out dough into long rectangle.
  10. Grease pan or pans (4 8×8″ pans would work well if you wish to freeze some).
  11. Brush the flattened dough with softened butter.
  12. In a small bowl, mix 1 cup of brown sugar with the cinnamon. Sprinkle evenly over each dough shape, then sprinkle cranberries and chopped walnuts top.cran-walnut-sticky-buns
  13. Roll up into long tube shape and seal edge of roll by pinching dough together with fingers.
  14. Using a sharp knife, slice each dough shape into 1 1/2 to 2 inch slices.Place about 3 rows of 3 in the bottom of each pan. You may fill 3 or 4 pans depending on how thick the slices are.
  15. Cover pan with a dry, clean cloth and let rise at room temperature until double the size. (Usually 1 hour).

    Cranberry Walnut Sticky Buns Ready for the Oven

    Cranberry Walnut Sticky Buns Ready for the Oven

  16. Preheat oven to 375°F. Place buns in preheated oven and bake for 30-35  minutes.
  17. Cool in the pan for 15 – 20 minutes before icing them or just serve warm with butter!

Cream cheese topping optional

  • One 8oz  package of cream cheese softened
  • 4 cups of icing sugar
  • 2 tablespoons lemon juice
  • Teaspoon of milk
  1. In a small bowl blend cheese and lemon juice until smooth.
  2. Slowly add icing sugar to the cream cheese mixture. Add a few drops of milk and continue to blend until desired spreadable consistency is reached.
  3. Spread cheese mixture on warm buns, remove from the pan and serve.
Free Brunch Planner & Weekly Recipe by Email

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One of my childhood memories was my Grandmother making toast strips to eat with my egg in the morning.  On special days she would sprinkle a mix of  cinnamon and sugar on top, pop them in  the oven on broil for a few seconds until they started to bubble.  The kitchen would smell of cinnamon as I waited in anticipation for the moment I could savor the flavor as well as the smell! Inspired by those memories, this year’s Valentine’s Day Breakfast Menu includes some tasty and comforting heart shaped Cinnamon Toast!

Crunchy and tastey!

Crunchy and sweet!

We use 2 Tablespoons of Sugar  to 1 teaspoon of Cinnamon, but you can alter it to suit your taste buds.

Cookie cutter

Cookie cutter

Sprinkle on the Sugar Cinnamon Mix
Broil until the sugar bubbles

Broil until the sugar bubbles

Put in frypan add an egg, cover and cook.

Put in fry pan add an egg, cover and cook.

Need an idea of how to use  up the left over bread?  Put it in a frying pan add an egg and cook until egg starts to solidify, cover for a minute to set the egg. If you like your eggs over easy flip them, then just leave on the other side for about 30 seconds.
Serve with a sprig of green and berries or grape size tomatoes.  Loved by kids and kitchen staff (me)!


Each week, in Anne’s newsletter, a new recipe is featured. If you are missing out on the weekly newsletters you can sign up here: www.breakfastwiththebroads.com

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
What you’ll need:

Combine for the crust:

* 1 ½ Cups Pecans – chopped fine in blender (do not make pecan butter!)
* 3 Tablespoons Sugar
* 1 teaspoon Cinnamon
* ½ Cup Margarine

For the Filling:

* 16 oz. Cream Cheese
* 2/3 Cup Sugar
* 1 Cup canned Pumpkin
* ½ Cup Sour Cream
* ¼ teaspoon Nutmeg
* ¼ teaspoon Ginger
* ½ teaspoon Cinnamon
* 4 Eggs – to be added one at a time

What you do:

1. Preheat oven to 350oF

2. Press crust ingredients into the bottom of a 9 inch spring form pan.

Crushed Pecans for a Gluten Free Crust

Crushed Pecans for a Gluten Free Crust

Pecan Based Crust - Nutty and Delicious

Pecan Based Crust - Nutty and Delicious

3. Bake crust at 350oF for 10 minutes.

4. Remove and set aside to cool.

5. Turn oven down to 300oF.

6. In a large bowl, mix cream cheese and sugar on High-Medium speed until well blended.

7. Add the pumpkin, sour cream, nutmeg, ginger and cinnamon. Mix well.

8. Finally, add one egg at a time. Mix well in between the addition of each new egg.

9. Pour mixture onto cooled pecan base and bake for 60 minutes.

10. Remove from oven and let cool for an hour. Then refrigerate for two hours before removing from the pan.

11. Top with Whipped Cream and Whole Pecans.

TIP: Make sugared pecans! To do this, add 2 tablespoons of brown sugar to a 1/2 cup of pecans in a sauce pan. Cook over low heat for 5 minutes or until the sugar melts and coats the pecans. Stir constantly to ensure the sugar does not burn. Remove from the pan and place on tin foil to cool before using to top the whipped cream on the cheesecake. DELICIOUS!

Blueberry Breakfast Cake

Yesterday we went shopping for breakfast supplies. Blueberries were on sale! Definitely going to bake a Blueberry Breakfast Cake tomorrow – always a favorite with our guests. Serving dessert first is always a hit!

Want to make a super easy Blueberry Breakfast Cake?

To a white cake batter (make it from scratch using your favourite recipe or get some help from a cake mix) add the zest and juice of two lemons (replace some of the water in the recipe with the lemon juice). And, reduce the water called for in the mix by 1/4 cup.

Gently stir in two cups of blueberries. Bake in a 9 x 13 pan for about five minutes longer than the recipe states. Cool, then freeze the cake.

Cut into serving sizes while frozen as it makes it easier to cut, and the blueberries won’t pop and run. Put into serving dishes, add a tablespoon of lemon yogurt on one side, a drizzle of blueberry syrup, a sprinkle of granola and top with about a dozen blueberries. Add a sprig of mint and serve.

We like to give our guests an entirely different menu each day so when they are here for three days we need to have three different menus. We have to work around a few diet restrictions – no pineapple, no banana and no fish with this weekend’s guests, which means a substitution of apple sauce for Rick’s muffins, no pineapple in the fruit salad and no Salmon Scrambled Wrap. No problem!

TODAY’S BREAKFAST MENU:

  • Apple Juice,
  • Currant Scones,
  • Apple/Walnut mini Muffins,
  • Blueberry Breakfast Cake, and
  • San Remo Fritatta with Italian Herb Toast.

Tomorrow something entirely different, but we haven’t decided yet.

San Remo Frittata

The night before we set up the coffee and the table and do as much prep for breakfast as we can. This helps us avoid some of the possible morning swearing when we realize we’ve forgotten something!

Even evening before preparation doesn’t help us when I trip and spill orange juice over the entire table, drenching all of the cereals, butter and sugar bowls in one swift motion! Or when I spill the entire fruit bowl down the from of my shirt just minutes before guests are coming to the table, or when Rick forgets the baking powder in the muffins so they don’t rise.

It pays to have a head start some mornings and you never know when that morning is going to be!

By the time I am dragged out of bed, Rick has been up for two hours, gone for a walk with our dog Chewy and had a shower. My feet hit the floor about 7:15 am, I hop in the shower, grab a coffee and start setting up the coffee/tea trays for the 8 o’clock delivery to our guests rooms. Oh yes I do get dressed – don’t want our guests having a shock so early in the morning!

While I make the fruit tray and the cereal dishes Rick is busy with the breads and buns and the main hot dish for the morning. Then it’s “Showtime” at 9am when our guests seat themselves around the table.

Once breakfast is over I usually run through the highlights of the day on Salt Spring and also answer any questions, give directions and hints about where to go and what to do based on their interests. Some are off quickly while others lounge around to visit and have another cup of coffee before heading out.

By this time it’s only 10am and there is a lot more to do in the day, but I’m exhausted just thinking about it and I have to get ready for tomorrow’s breakfast!

I know it sounds a bit repetitive, but:

  • Every personality coming through our door is different, so it’s never the same morning with different people to share it with,
  • There is always a surprise in store thanks to my clumsiness and the occasional “old age” moment,
  • We get to stay home – no commute,
  • We are our own boss, and we meet interesting people from every walk of life, doing a variety of different jobs, coming from all over the world.
  • We are open year round but many days in the winter we have time to read and catch up on the many things we let slide during the busy months.

It may not be a life for everyone but we enjoy doing what we do, so the rewards are many. Come on over and see for yourself! You never know who will stop by!

Each week, in Anne’s newsletter, a new recipe is featured. If you are missing out on the weekly newsletters you can sign up here: www.breakfastwiththebroads.com

This week, I really can’t believe what my Mom shared with our readers! When she sent me the email with the recipe, I asked her if she was sure! We didn’t even include this family favourite in the cookbook! But, she said she was happy to share it, and if it’s popular we might put it in a future book. So, this week, I’m pleased to present my Grandma Broad’s Bran Muffin Recipe.

Grandma Broad's Bran Muffin Recipe

What you’ll need:

  • 4 Tablespoons Margarine
  • 2 Tablespoons Molasses
  • 1 ½ Cups Apple Juice
  • 1 ½ Cups Bran
  • ½ Cup Wheat Germ
  • ½ Cup Raisins
  • 1 Grated Apple
  • 1 ¼ Cups Flour
  • ¼ teaspoon Salt
  • 5 teaspoons Baking Powder
  • 1 teaspoon Cinnamon
  • ½ teaspoon Nutmeg

What you do:

  1. Heat oven to 400 degrees F.
  2. In a large glass mixing bowl, melt the margarine.
  3. Add to the bowl, the molasses, juice, bran, wheat germ, raisins, and grated apple. With a wooden spoon stir until well mixed.
  4. Next, add the flour, salt, baking powder, cinnamon, and nutmeg. Stir until all ingredients are moistened.
  5. Lightly grease muffin tin (makes 24 mini muffins or 12 medium sized muffins).
  6. Fill each muffin cup 3/4 full with batter.
  7. Bake in oven for 12 – 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Take out of the oven and cool for a few minutes before removing from pan and serving.

When man is born he learns fairly quickly to roll from his back to his front then onto his knees. This begins a whole new process of movement called crawling. Once he masters the crawl he moves on to speed. He then moves to walking and more speed – running. Then comes the tricycle, the bicycle, the scooter, etcetera until it is time to learn to drive, many times speed comes before mastery.

I have been told that many a good man falls to his knees for a good woman and learns to crawl all over again. Such has not been my experience. When Rick proposed to me he was standing in the kitchen holding a small wooden box. I was wearing an oven mitt, holding a fry pan and a spatula. Oh yes and clothes of course! To this day he says he never asked me to marry but to get engaged. I guess I made an assumption even though he wasn’t on his knees, but he didn’t start running when we started the wedding plans either.

To hear his sisters talk he hit the ground running and was always into mischief. We have been married for thirty-five years in November and I must say I have not brought this man to his knees for any reason other than to fix a tire or mend a broken pipe.

Not until recently that is……. one evening when I was busy preparing for next mornings breakfast. I had made a ‘Morning Magic Muesli’ and I needed a bit of whipped cream for the top so I used a small electric Braun handmixer for the job. It was whipping nicely I just needed to get a bit of Vanilla and Sugar to finish it.

While continuing to whip I reached across the counter. The cup tipped a bit but I didn’t let go of the mixer so it kept right on whirring and whipping and spraying.

At that precise moment Rick walked in to the kitchen to Whipped Cream flying in every direction. I stood there with my finger glued to the on button watching it spray in disbelief. I didn’t think I had made that much Whipped Cream! Needless to say Rick started to laugh and laugh and laugh which was his mistake of the thrity five years of being my husband. I used some ill chosen expletives to which I immediately repented and together we got down on our knees to clean. Took thirty five years and Whipped Cream but finally he is on his knees!!!

Likely the next time (and I am known for my kitchen antics!) I will be doing the clean up myself!

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